Angel cake

Best dessert recipes.

Angel cake.

The cake «Food of Angels» was coined in the USA, its first recipe was published back in 1878. Angel cake.

«Angel cake», or «Food of angels», knowingly wears such an exalted name: it is made with whipped egg whites, without yolks and butter, therefore it is remarkable for its magnificent pomp and air texture.

1 cake with a diameter of 18 cm
Time: 2 hours.

Angel cake.

Ingredients:
160 g of flour
12 proteins
250 g of sugar
2 teaspoons of vanilla extract
1½ teaspoons of citric acid
¼ teaspoon salt

For cream
240 ml cold creamy cream
225 g mascarpone
1/3 cup of powdered sugar
lemon kyrd

Angel cake.

Preparation:

Sift the flour, mix with the salt. Mixer whisk the squirrels for about a minute until the foam forms. Add citric acid and whisk until soft peaks. Continue to beat, portions of sugar.

Whisk until hard peaks, pour in the vanilla extract, and finally stir. You should get a well-beaten mass, as for meringues. In several receptions through a sieve, pour the flour into the squirrels, carefully mixing the spatula.

Transfer the mixture into a dry baking dish. With a knife or scapula, walk through the dough to get rid of air bubbles. Bake for 35-40 minutes at 180 ° C until a dark golden crust, checking the availability of a toothpick.

Prepare the cream. Whip the cream with a mixer until firm peaks. In another bowl, whip the mascarpone with the sugar powder until smooth. Manually use whipped cream in mascarpone.

Finished biscuit let cool and cut it into two cakes. Spread the lemons with lemon grasshoppers. Cover the cake with mascarpone cream and decorate with pastry beads.

Cut the sponge cake with a jagged knife, so as not to crush the dough.
Angel biscuit is good not only as a basis for a festive cake, but also as a simple dessert for every day: you can not cover the cake with cream, but serve with whipped cream, jam or berries.

How to Cook a Kurd.

With easy filing of Great Britain and North America lemon kyrd is cooked
today all over the world. Available ingredients, simplicity of cooking, great culinary possibilities and a balanced sweet and sour taste — everything speaks for this win-win dessert.

Important Fruit.

From the point of view of confectionery terminology, lemon kyrd is a variation of custard, in which lemon juice is used instead of milk.

At the lemon in this dessert the main role, we can say, is honorable. In the companions he takes the chosen: sugar, butter and eggs. From the latter are often required only yolks.
There are many recipes that use whole eggs or eggs plus yolks, but the classic of this culinary genre involves cooking on yolks. So the Kurd will turn out to be really creamy, smooth and shiny.

Hang in grams.

The ratio of ingredients is at the discretion of the cook, but there is a basic reference point, which produces a low-fat and sweet sweet dessert: eggs as much as lemons, for each egg — 50 g of sugar and 20 g of butter.

If you cook only on yolks, it is better to add 1-2 extra in the calculations.
The same is true if the eggs or their yolks are modest in size. In this dessert eggs are better to shift than not to report, otherwise the Kurds simply will not thicken.

With sugar and butter it is easy to experiment, lovers of sweet taste and delicate texture can easily add another 10 g of each of these ingredients per egg. The more oil, the more tender the texture and the more Kurds will look like a cream.

The lemon Kurd has close relatives ¬ on the basis of orange, mandarin, grapefruit and lime. Their citrus union is also possible.

Angel cake.

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